I don’t know about you, but I have found it nearly impossible to find a good oatmeal cookie recipe that performs well at our high altitude–or chocolate chip, for that matter, but I’ll be covering them in a different post. I don’t seem to have trouble with any others types, just those two. I think it’s because they have so much fat in them; they just melt into puddles as they bake.
These cookies will not puddle. They will be delightfully puffy. Why? I believe it’s the pudding in the recipe. The ‘poof in in the pudding’, if you will. Ha ha! Did you roll your eyes? My husband would have…
Here’s the recipe. I hope you enjoy!
Chocolate Raisin Oatmeal Cookies
1/2 cup butter
1/2 cup coconut oil (or margarine, if you must)
1 scant cup of turbinado or white sugar
2 tablespoons molasses
1 tsp vanilla
1 1/2 cup oat flour*
1 cup all purpose flour
1 small package instant vanilla pudding
1 teaspoon salt
1 teaspoon baking soda
1/2 old fashioned or quick oatmeal
2 cups chocolate chips
1 cup raisins–optional
1. Preheat oven to 375 degrees F. Cream the butter, coconut oil, sugar, and molasses together. Mix in the eggs and vanilla.
2. In a separate bowl, blend together the oat flour, all purpose flour, vanilla pudding, salt, and baking soda.
3. Add the flour mixture to the butter mixture, and blend well. Stir in the chocolate chips, raisins, and oatmeal.
4. Using a tablespoon, roll the dough into balls. Place on a cookie sheet (twelve per regular sheet) and bake 10 – 12 minutes or until just barely brown on top. I use stoneware; you might need to reduce the time with a regular cookie sheet.
5. Let cool on the cookie sheet for 2 minutes, and then transfer to a cooling rack.
*To make oat flour, grind oatmeal in a food processor or blender until you get a course powder.